yankinoz
Well-Known Member
- Joined
- 16/2/12
- Messages
- 1,066
- Reaction score
- 386
I get dark Munich and dark caramel flavours in Kozel. The above recipe that includes 200g Caramunich seems right.
If you can't lager very long or don't want to, you might consider a faux lager using dry Nottingham starting at 12 and rising to 14 during the active phase, or a liquid Kolsch yeast at the low end of its range. Either way, because of the low temps in the active phase, a diacetyl rest at the end might be a good idea even though they're ale yeasts.
If you can't lager very long or don't want to, you might consider a faux lager using dry Nottingham starting at 12 and rising to 14 during the active phase, or a liquid Kolsch yeast at the low end of its range. Either way, because of the low temps in the active phase, a diacetyl rest at the end might be a good idea even though they're ale yeasts.
